For perfect eggs with no green center (caused by over cooking) place 12 eggs in a large pan and cover with 3 inches water. Do not use hot water. Place on burner over medium high heat and immediately start timing for exactly 20 minutes. When eggs begin to boil hard turn heat to medium. When the timer goes off, drain and crack all the eggs around in the pan. The steam escaping separates the shell from the egg for easy removal. Cover with cold water and let sit a few minutes. Drain and shells should peel off easily.

Slice eggs in half and scrape out yolks into a mixing bowl.
Blend remaining ingredients well and fill egg halves.
Sprinkle with additional paprika, chill well.

An oldie, but when I am off to a holiday party, I always bring some cheese crisps with me so I can enjoy the wonderful dips.

Parmesan Chips

Shredded Parmesan cheese (Crystal Farms works best.)

Heat non-stick pan on medium heat.
Sprinkle Parmesan cheese thinly and evenly in bottom on pan.
It should look like a lacy pancake.
Cook until melted and golden brown.
Gently flip and brown other side.
Remove from pan and while still warm cut into 8 triangular chips with scissors.
Let cool.

These chips are great with any dip, egg salad and tuna salad.

OR

Cheese Crisps

Cheese slices of choice

Cut cheese slices into 1 1/2 inch squares.
Place on nonstick baking sheet about 2 inches apart. I like using parchment paper...crispier and less greasy.
Bake at 350 degrees for 10-15 minutes until golden brown.
Let cool and remove from pan.

Heat oil in skillet and saute onion and garlic until soft and translucent but not brown.
Beat eggs in bowl and add chopped artichoke hearts.
Stir in remaining of ingredients and mix well.
Pour into 8x8 greased baking dish.
Bake at 325 degrees for 25-30 minutes until set.
Let cool before and cut into squares.

*This appetizer is very versatile and you can add in cooked bacon, sausage, ham, shrimp, etc.

Mix Parmesan cheese and ground almonds in bowl for "breading".
Slice the Mozzarella cheese across the width into slices 1/2 inch thick.
Dip each slice of cheese in the beaten egg, then coat in "breading.
Place prepared cheese slices on plate and freeze.
Warm marinara sauce in saucepan.
Heat up 1/4 cup oil in fry pan.
Place frozen cheese slices in hot oil and fry until soft and golden brown. Turn once.
Dip sticks in warm marinara sauce and enjoy!

Cut the wings up into "drummettes".
Combine the grated Parmesan cheese and the seasonings.
Line a shallow baking pan with foil. Very important!
Melt butter in a shallow bowl.
Dip each "drummette" in butter, roll in the seasoned cheese and almonds, and arrange in the foil lined pan.

Remove the tough connective strap from the side of each scallop.
Trim 24 water chestnut slices to the height of the scallops.
Press a water chestnut slice together with a scallop;
Bind together by wrapping a piece of bacon around them and securing with a toothpick.
Repeat with remaining scallops, chestnuts and bacon.
Combine soy sauce, Splenda and ginger.
Pour over the wrapped scallops and marinate for 10 minutes.
Place wrapped scallops on a broiler pan;
Broil until bacon is crisp, and scallops are cooked but still moist; about 5 minutes on each side.

Dry and squeeze spinach to remove as much water as possible.
Drain artichokes and break into smaller pieces and blend with spinach.
Mix together mayonnaise, sour cream, 1 cup cheese, and dry salad dressing.
Blend mayonnaise mixture with spinach and artichokes.
Spread in square casserole.
Top with remaining 1/4 cup of cheese.

Bake at 350 degrees for 15-20 minutes, until top cheese is golden brown.

Scrub potatoes and prick them with a cooking fork.
Put them directly on a rack in the hot oven for 1 hour at 400 degrees, or until the insides are tender and the skins are crisp.
Remove from the oven and cool slightly.

When the potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out the flesh with a big spoon - remove all of it or leave a little, if you like, depending on your carb allowance.
Put the shells on a cookie sheet with a rim.
Using a pastry brush, paint the shells generously with the melted butter, add salt, pepper, and cheese.
Place shells back in oven, until the cheese is melted and the potatoes are golden and crispy. About 10-15 minutes.
Add toppings of choice.

Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.

Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.

I get about 10 mushrooms per 1/2 lb.

*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.

Mix cream cheese, horseradish, lemon juice and Creme Fraiche together in a bowl.
Season with black pepper and parsley.
Spread mixture evenly between layers of sliced of ham.
Finish with a slice of ham on the top.
Place in freezer for about 2 hours until firm but not frozen.
Cut the "hamwich" into 4-8 squares with a sharp knife.
Refrigerate until needed.

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.
Easy...

Mix onions, mayonnaise, cheddar or Swiss cheese and Tabasco.
Spread into small baking dish or pie plate.
Top with Parmesan cheese and sprinkle with paprika to taste.
Bake in preheated oven at 350°F. for approx. 30 min. Serve warm

Peel and half eggs, and scoop out the yolks. Mix cream cheese and mayo until smooth, add egg yolks to cream cheese mixture, and mix until well blended. Stir in Bacon, salt and pepper and return mixture to halved egg whites.

This is the way my grandmother has always made deviled eggs and for the longest time was the only way I'd eat them!

In a bowl with an electric mixer beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold stiff peaks. Stir in the cayenne and the Parmesan. In a deep fryer heat 2-inches of vegetable oil to 370 degrees and in it fry teaspoons of the mixture, formed into balls, in batches, turning them occasionally, for 2 to 3 minutes, or until they are golden. Transfer the Parmesan puffs to paper towels to drain and serve them hot as an hors d'oeuvre.

Beat cream cheese in bowl until smooth. Whisk in salsa ns eggs until well blended. Stir cheeses, onions, and garlic. Spray a mini muffin pan with either vegetable spray or I use a sprayer filled with olive oil. Fill mini muffin cups.

Bake at 375 for 20 minutes. Might take longer depending on your oven. They are done when they turn golden brown and a toothpick inserted comes out clean. Let cool 5 minutes. Remove from pan. **Can then spread tops with a small amount of sour cream and fresh cilantro if desired. Should make 24 mini muffins.

1. Cut a thin slice off of each tomato top.
Scoop out and discard pulp or save for another use.
2. Invert the tomatoes on a paper towel to drain.
3. In a small bowl; combine all remaining ingredients; mix well.
Spoon into tomatoes. (Could use a pastry bag or a zip-loc bag and cut a small hole in the corner.)
Refrigerate for several hours.

Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate.

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.
Easy...

Bake at 350 until puffy and firm to touch, about 35 min for pie plate.

EASY SCOTCH EGGS

12 eggs
3 packages pork sausage
-- Jimmy Dean

How to Prepare:

Hard boil the eggs and
cool. Divide sausage pkg in
to 4 equal parts and form
patties. Wrap eggs in
patties forming them
around the eggs evenly.
Place on a cookie sheet
and bake at 350 for 25 to 35
minutes till done. Slice and
eat. Also good cold.

This is a favorite of mine I used to eat it with (?><?:') and haven't had it since this woe...until today.
I had a little with porkrinds and it wasn't bad at all.
this is a whole pan so a serving is easily 1/10 or even less:

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.
Easy...

Carolyn, you can always take a dill pickle and ream out the middle and stuff it with cream cheese, wrap and refrigerate. When ready, take out and cut in disks. Thats how I always made mine.